Article

QUALITY OF SERVICES AS A RESULT OF THE SOPHISTICATION OF THE CATERING TEAM

Habibullo Ziyavitdinovbasic doctoral student (PhD), Department of Economics of the service sphere, Bukhara State University

2021en

ABI

Abstract

The purpose of research – analysis of service quality, which depends on the professionalism of catering staff. The article presents the characteristics of the five typologies of service in a modern restaurant practice, depending on the technique of personnel and communications. It highlighted the relevance of the work with the customer reviews to improve loyalty and credibility to the company.

Topics

Diverse Scientific Research in Ukraine Education, Innovation and Language Studies Marketing and Advertising Strategies

Citations and references

Cited by 01 references

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